1 bunch celery, chopped
2 lg. green peppers, chopped
2 med.-size yellow onions, chopped
1 bunch green onions, chopped
1/4 c. vegetable oil
8 c. cornbread crumbs
1 (14 1/2 oz.) can ready-to-serve chicken broth
2 (10 1/2 oz.) cans cream of chicken soup, undiluted
3 lg. eggs, beaten
1 tsp. garlic powder
1 tsp. rubbed sage
1/4 tsp. pepper
Garnish: sweet red and green pepper strips

Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly until tender (about 5 minutes). Combine cooked vegetables, cornbread crumbs, and next 6 ingredients in a large bowl. Spoon into a lightly greased 13 x 9 x 2 inch baking dish. Bake at 325 degrees for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Garnish, if desired. Yield: 12 servings.